Kale and kohlrabi salad

On a whim, I bought some kohlrabi to plant in the garden. Now, fast forward two months…uh-oh, the kohlrabi was ready to harvest. I stood there looking at this odd round vegetable with spiky stems coming out all over the place, and realized I had no idea what to do with it. My default with vegetables lately seems to be “throw it into a kale salad”, so that’s what I did today.

Turns out the combination of kale and kohlrabi is quite a nice one. The kohlrabi has a mild taste, and its crunchiness reminds me a bit of jicama. I added some toasted almonds and raisins for contrast, and a coarse mustard vinaigrette.

As you can see, I used the dark, distinctive-tasting lacinato kale, but any kind will do. You can feel free to vary the nuts and dried fruit to your liking. I’m sure pecans and cranberries would be delicious.

From the look and feel of kohlrabi, you’d think it was fairly low on the nutrition scale. However, I learned that it’s a rich source of Vitamin C, as well as B-complex vitamins and potassium. Plus it’s nearly calorie-free, at just 27 calories per cup. So this may be just the first of my kohlrabi experiments. I see a kohlrabi curry in my future….

Comments

Phil Miller

Yes, kale works nicely with kohlrabi (and vice versa). What I like to do is take beets (washed well and then peeled or unpeeled), kohlrabi (peeled) and daikon (peeled) of the same size, and grate them together and dress with lemon juice, s&p optional.

Phil Miller

You can also pickle kohlrabi, just as one pickles turnips (Eastern Mediterranean style)

Ttrockwood

Great recipe!
I love kholrabi roasted, or raw thin slices dipped in hummus

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Hi, I'm Cathy, and I came to a heart-healthy diet the hard way. Now I'm out to prove that heart-healthy doesn't have to mean boring. My recipes may be nutritious, but I refuse to sacrifice on flavor. So dig in!Read my story »